Which one of our TOP 4 tips to keep avocados from turning brown is your favourite? 

Avocados contain an enzyme called polyphenol oxidase, which when in contact with oxygen in the air, causes avocados to turn brown. The best way then, to keep an avocado from turning brown, is to reduce its contact with air as much as possible.

But what is the best method?

Find here our TOP 4 tips to keep avocados from turning brown, all zero-waste (no cellophane wrap used here)

Method 1: store the cut avocados in a closed jar full of water. The cold water keeps the avocado away from oxygen, but the texture of the avocado can get a little bit mushy.

Method 2: Brush the avocado flesh with lemon juice. Ascorbic acid (aka vitamin C) combats the enzyme (polyphenol oxidase) responsible for avocados from turning brown.

Method 3: Place the avocado in a closed container with a cut onion. The onion releases sulphur dioxide, which is a compound used to preserve fruits.

Method 4: Use an avocado hugger. It will reduce the amount of oxygen in contact with the flesh, and will preserve the avocado. Click here for the link to these cute avocado huggers in our eco-brand directory.

So what’s the verdict? Which method do you like the most?

The most important is to remember that brownish avocados are perfectly safe to eat, and although they look less tasty, it’s important not to waste them as they are still good! It will take a few days before an avocado has actually turned bad, so if it’s a few hours or even a day or two, you can still enjoy it